Around the world cookbook

Format:

Book

Title:

Around the world cookbook

Author:

Dodge, Abigail Johnson.

ISBN:

9780756637446

Edition:

1st American ed.

Publication Information:

New York : Dk Publishing, 2008.

Physical Description:

124 pages : color illustrations ; 24 cm

General Note:

Includes index.

Contents:

The basics : getting started -- Asia -- India, Indonesia, and Australasia -- Pocket food around the world -- The Middle East, Africa, and the Mediterranean -- Cheese around the world -- Russia and Northern Europe -- South America, Mexico, and the Caribbean -- Flatbreads around the world -- United States and Canada.

Summary:

Contains over fifty recipes from around the world for kids to make, and includes information about food, culture, and other aspects of life in different countries.

Subject(s):

International cooking.

Cookery, International.

Genre:

cookbooks.

Holds:

Available:*

Library	Call Number	Status
Searching... Monmouth Public Library	J 641.59 DODGE 2008	Searching... Unknown
Searching... Confederated Tribes of Grand Ronde Library	ELEM 641.5 DOD	Searching... Unknown

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On Order

Summary

Food is an integral part of every culture and this book gives young chefs the opportunity to learn how people around the world cook, eat and celebrate food. They'll soon be on their way to becoming culturally aware, global citizens, armed with forty-five recipes for delicious delicacies they can make themselves!

Author Notes

Authors Bio, not available

Reviews (2)

School Library Journal Review

Gr 3-6-Incorporating a colorful layout and appealing photos of young chefs in action, this book presents more than 50 step-by-step recipes for ethnic cuisine. Dodge opens with instructions for basic cooking skills, an illustrated list of kitchen tools, a glossary of terms used in the recipes, and tips for working with different types of ingredients. Chapters cover broad geographical regions (e.g., "Asia"; "India, Indonesia, and Australasia"; "Russia and Northern Europe"), each introduced with a map, a photo, and a few useful facts. However, individual countries are not indexed. Each recipe is presented on an attractive spread, with the country of origin listed on the edge of the page, and includes clearly labeled lists of equipment and ingredients, easy-to-follow directions, indications of when to ask an adult for help, and more information about the dish. Possibly tricky steps are clarified with photographs and captions. Where applicable, the author also indicates how one food can appear in different cultures. Two-page sections on food pockets, cheese, and flatbreads are also included.-Sara Rofofsky Marcus, Yeshiva Har Torah, Little Neck, NY (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Booklist Review

Cookbooks for youth are a robust genre in publishing right now, and this title belongs to a particularly burgeoning group, which offers a global overview of cuisines. The fact-filled, browsable format organizes the recipes into somewhat arbitrary regions of origin (dishes from India and Indonesia are grouped with Australian recipes rather than with the other Asian offerings, for example). The introductory material includes a glossary of equipment and terms, as well as clear explanations of basic techniques, such as measuring ingredients and separating egg whites. Most recipes are printed on colorful, busy pages with color photos of the finished dishes and, often, young people preparing the ingredients. Safety tips and recommendations for adult assistance appear throughout, and symbols add further prompts for grown-up supervisors. In addition to the accessible, youth-friendly recipes (cheese quesadillas, mashed potatoes), the frequent sidebars and notes about cultural facts (Goulash comes from the Hungarian word gulyás, which means cowboy.') make this a strong choice for sharing with eager young cooks.--Engberg, Gillian Copyright 2008 Booklist